Michael and Rachel's

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Smoky Pork and Black Bean Tacos

Updated: 12 Feb 2018

Ingredients

  • 1 red onion, chopped
  • 1 and 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 250g lean pork mince
  • 1x 325ml passata
  • 2 tbsp Heinz barbecue sauce
  • 400g tin black beans, drained
  • Salt and pepper to taste
  • 8 taco shells
  • 1 ripe avocado, peeled and sliced
  • 1/2 iceberg lettuce, finely shredded
  • Sour cream, to serve
  • Optional: tortilla chips

Method

  1. Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Ad the mince, breaking it up with the back of a wooden spoon and stir until cooked through.
  2. Stir the passata and barbecue sauce into the pan along with 4 tbsp water and the beans. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat (about 10 mins). Taste and season well with salt and pepper.
  3. Heat the tacos according to pack instructions (usually about 2 mins in a hot oven).
  4. Fill the tacos with pork and bean mix, top with avocado and lettuce and sour cream. Serve with tortillas.